Suzi's Blog

Tartine Stale Bread Soup

I pride myself on my baking. It has only taken, what, about twenty years to get good at it. But I bake bread and it is very, very good bread. I bring it to every dinner party Brian and I go to, and each hostess is delighted to serve it, warmed with butter on the…

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Kouign Amann with Many Thanks to David Lebovitz

First, that is not my picture. It comes from www.davidlebovitz.com. David is a marvelous food writer, author, and photographer. His ice cream book, The Perfect Scoop, is unsurpassed. No doubt, he took this picture. Last week, I blogged about a incredible pastry, Kouign Amann, I had at the new Dominique Ansel Bakery in Soho. Now,…

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Best Dinner Rolls for Thanksgiving: White Bread 101

“Rolls?” I smiled. Hopefully. Pleadingly. “Yes,” Suzen said. “Not for you,” she emphasized. “But, but, I want rolls. Comfort food.” “These are for Rian. For his dinner party.” Suzen apparently had contracted her services out. “Oh,” I said with a long face. The aromatic gems were just out of the oven and they smelled so…

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Challah from Sarabeth’s

When I started baking bread, Brian asked me about his childhood favorite. “It was long. And twisted. And eggy.” “Challah!” I said. “No, the Swedes called it Egg Twist Bread.” “It’s called challah, you’re getting challah,” I said. It wasn’t his fault. He grew up in Oregon which was, and still may be, ethnically deprived.…

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